This easy homemade enchilada sauce comes together in one pan in under 15 minutes—no canned sauce with mystery ingredients required! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
I’ll be upfront with you: this isn’t a traditional, from-scratch-with-dried-chiles enchilada sauce. If you’re looking for an authentic recipe that simmers for hours, this isn’t it! What this is is a fast, foolproof sauce with clean ingredients that tastes so much better than anything from a can. It’s the sauce I reach for on busy weeknights when I want that rich, chili-forward flavor without the extra junk—or the extra time.
This recipe is also the base for my upcoming Easy Chicken Enchiladas (coming soon!), so consider this your sneak peek. But don’t let that stop you from using it right away—I’ve got plenty of other ideas for it below.
Why You’ll Love This Enchilada Sauce
- It’s fast. From start to finish, this sauce is ready in about 15 minutes. No roasting chiles, no blending, no fuss.
- Clean ingredients. You control exactly what goes in, which means no preservatives, no unnecessary additives, and no unpronounceable ingredients.
- One pan, minimal cleanup. Everything happens in a single small saucepan.
- Better flavor than canned. Toasting the spices in oil before adding the liquid makes a big difference! The flavor is so much deeper and richer than anything from a can.
- Freezer-friendly. Make a double batch and freeze half for an even faster dinner next time.
Recipe Ingredients—What You Need
This sauce is built on a simple roux base with warm, earthy spices. Here’s what you need and why it’s in there.
- 3 tablespoons avocado oil–Avocado oil has a high smoke point, so it can handle the heat needed to toast the flour and spices without breaking down.
- 3 tablespoons flour–This is what thickens our sauce into that classic enchilada sauce consistency, without any cornstarch or gums. I use organic all-purpose flour. Organic ensures it doesn’t have glyphosate, which is common in wheat products. Need gluten-free? Try an all-purpose gluten-free flour here.
- 1/4 cup chili powder–The star of the show! Chili powder gives this sauce its signature deep red color and warm, earthy flavor.
- 3/4 teaspoon garlic salt–An easy way to add both garlic flavor and seasoning in one step.
- 3/4 teaspoon ground cumin–Cumin brings that warm, slightly smoky flavor that’s essential to Mexican-inspired cooking.
- 1/2 teaspoon marjoram–This is my not-so-secret ingredient! Marjoram has a mild, slightly floral flavor that adds a layer of depth you won’t get from chili powder and cumin alone.
- 1/2 teaspoon onion powder–Adds savory depth without the need to chop and sauté fresh onion.
- 2 1/2 cups chicken stock–This forms the base of the sauce and adds savory flavor. Use a high-quality stock or homemade stock for the best results.
- 3 tablespoons tomato paste–Tomato paste is concentrated, so it adds rich tomato flavor and that classic red color without watering down the sauce.
How to Make Homemade Enchilada Sauce
Printable instructions, along with ingredients, are available in the recipe card towards the bottom of this post.
- Heat the oil. In a small pan over medium-high heat, heat the 3 tablespoons of avocado oil.
- Make the roux. Add the 3 tablespoons of flour and whisk constantly for 1 minute, until it’s lightly golden and fragrant.
- Bloom the spices. Add the 1/4 cup chili powder, 3/4 teaspoon garlic salt, 3/4 teaspoon ground cumin, 1/2 teaspoon marjoram, and 1/2 teaspoon onion powder. Whisk for another 30 seconds—this toasts the spices and wakes up their flavor.
- Add the stock. Slowly pour in the 2 1/2 cups chicken stock, whisking constantly as you go so the mixture stays smooth and free of lumps.
- Stir in the tomato paste. Add the 3 tablespoons of tomato paste and whisk until fully combined.
- Simmer and finish. Bring the mixture to a simmer, then remove from the heat. The sauce will continue to thicken slightly as it cools.
Ways to Use This Enchilada Sauce
This sauce is endlessly useful in the kitchen, and it’s definitely not just for traditional enchiladas! Here are some of my favorite ways to put it to work:
- Chicken, beef, or bean enchiladas. The obvious choice! Use it in place of canned sauce in any enchilada recipe—including my Butternut Squash Black Bean Enchiladas (photo above) which calls for store-bought sauce. Swap it out for this homemade version and you’ll notice the difference right away.
- Smothered burritos. Pour it over burritos and top with cheese before baking for a few minutes until bubbly.
- Mixed into rice or beans. Stir a few spoonfuls into cooked rice or black beans for an instant flavor boost.
- Drizzled over eggs. Spoon it over scrambled eggs or a breakfast burrito for a Mexican-inspired brunch.
- As a dipping sauce. Warm it up and serve alongside quesadillas or tortilla chips.
- Mexican Pizza or Lasagna. Try it in a Mexican pizza or lasagna. It would work well as the sauce in place of the salsa in my Chicken Taco Casserole recipe.
- In my upcoming Easy Chicken Enchiladas. I’ll be using this exact sauce in that recipe, so keep an eye out!
What to Serve With Enchilada Sauce
However you use this sauce, here are a few Happy Healthy Mama recipes that would pair wonderfully alongside it:
- Serve dishes made with this sauce next to a scoop of Cilantro Lime Rice for a complete, satisfying meal.
- If you’re not ready to commit to a full enchilada recipe yet, try drizzling this sauce over my Loaded Beef Tacos filling for a fun twist on taco night.
- My Crockpot Chicken Tacos filling also makes a fantastic enchilada filling when paired with this sauce—just roll it up in tortillas, top with sauce and cheese, and bake!
FAQs
Can I make this sauce ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop before using.
Can I freeze this enchilada sauce?
Absolutely. Let it cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before using.
Is this sauce spicy?
Not particularly—regular chili powder is mild, so this sauce has warmth and flavor without significant heat. If you’d like more spice, add a pinch of cayenne pepper or a dash of your favorite hot sauce. If you use ancho chili powder it will be spicier, also.
Can I make this vegetarian?
Yes, simply swap the chicken stock for vegetable stock. The flavor will be slightly different, but still delicious.
Can I make this gluten-free?
- Heat the oil. In a small pan over medium-high heat, heat the 3 tablespoons of avocado oil.
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch (if using cornstarch, mix it with a small amount of cold water f first to make a slurry before adding).
I hope you love this homemade enchilada sauce as much as we do! If you try it, or any of my other healthy recipes, please leave a star rating and comment below—it really helps other readers see which recipes are tried and true! I appreciate you. I’d love to connect on Instagram and Facebook.
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Print
Homemade Enchilada Sauce
- Total Time: 12 minutes
- Yield: 2.5 cups 1x
Ingredients
Units Scale- 3 tablespoons avocado oil
- 3 tablespoons flour
- 1/4 cup chili powder
- 3/4 teaspoon garlic salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon marjoram
- 1/2 teaspoon onion powder
- 2 1/2 cups chicken stock
- 3 tablespoon tomato paste
Instructions
- In a small pan over medium high heat, heat 3 tablespoons avocado oil.
- Add the flour and whisk for 1 minute.
- Add 1/4 cup chili powder, 3/4 teaspoon garlic salt, 3/4 teaspoon ground cumin, 1/2 teaspoon marjoram, and 1/2 teaspoon onion powder and whisk for another 30 seconds.
- Slowly pour in the chicken stock and whisk constantly until combined.
- Add the tomato paste and whisk until combined.
- Bring the mixture to a simmer, then remove from heat.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: condiment recipes
- Method: cook top
- Cuisine: Mexican
Nutrition
- Serving Size: 1/3 cup
- Calories: 136
- Sugar: 3 grams
- Fat: 9.1 grams
- Saturated Fat: 3.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 11 grams
- Fiber: 2.4 grams
- Protein: 4.1 grams
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